Creamy Pesto Pasta Recipe

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Pesto is a beloved sauce that originated in Genoa, Italy, and it's renowned both for its deliciously fresh, herby flavor and versatility. There are nearly countless ways to put pesto to good use, but one of my absolute favorite ways is to transform it into a pasta sauce. In this creamy pesto pasta recipe, fresh, homemade pesto pairs with fettuccine for the ultimate comfort dish. Sometimes, I just combine fresh pesto with warm pasta and call it a day, but in this recipe, I've paired it with a quick creamy garlic parmesan sauce for optimal decadence. The sauce turns out incredibly buttery and silky, and the wide fettuccine noodles are the perfect match to hang on to every last drop. A simple topping of toasted panko, pine nuts, and lemon zest adds a crunchy dimension and elegant flair to the final dish.

I love a homemade sauce that comes together with simple ingredients, and the pesto in this recipe most definitely checks that box (and it can be used far beyond pasta, which we'll touch on down the line). I also love that this pasta dish is quick enough to make for a weeknight dinner, but elegant enough to serve to guests for a more sophisticated dinner party. Even better yet, the sauce doesn't dry out if you have leftovers in the fridge, making this pesto fettuccine a winner for a packed lunch the next day.

To make this recipe, start with the pesto ingredients: fresh basil, pine nuts, shredded parmesan, garlic, fresh lemon juice, extra virgin olive oil, and salt. You'll need a few repeat ingredients for the pasta and sauce, like salt, garlic, pine nuts, and parmesan. Additionally, grab fettuccine pasta (or your pasta of choice), salted butter, panko breadcrumbs, lemon zest, heavy cream, and black pepper.

Bring a pot of water to a boil.

While the water heats, add the basil, 2 tablespoons pine nuts, ¼ cup parmesan, 1 garlic clove, lemon juice, olive oil, and ½ teaspoon salt to a food processor.

Blend until the pesto is mostly broken down but still chunky. Set aside.

Melt 1 tablespoon butter in a 12-inch skillet over medium heat.

Add the panko and ¼ cup pine nuts. Toast, stirring often, until golden brown, about 3 to 4 minutes. Watch closely so the pine nuts don't burn.

Transfer the panko and pine nuts to a small bowl and stir in the lemon zest and ½ teaspoon salt. Set aside.

Add the fettuccine to the boiling water and cook according to package instructions. Once cooked, drain the pasta and set aside.

Melt the remaining 3 tablespoons butter in the same skillet over medium heat.

Add the minced garlic and cook until fragrant but not browned, about 1 minute.

Pour in the cream and simmer for 3 minutes.

Reduce the heat to low and whisk in ¼ cup parmesan, the remaining ¼ teaspoon salt, and pepper until smooth.

Add the fettuccine to the skillet and toss to coat the noodles.

Turn off the heat and stir in all of the pesto.

Garnish the pasta with the lemon breadcrumb topping and optional extra parmesan before serving.

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The pesto in this recipe is incredibly fresh and delicious, and should you want to make a double batch or use it for a different purpose, there are nearly endless possibilities. To start, this pesto works well on just about any savory sandwich. Try it on a toasted sourdough sandwich with grilled zucchini, eggplant, and red peppers for a Mediterranean-inspired handheld. Alternatively, add it to a pesto caprese panini or ham and Swiss on ciabatta bread for a fresh flair.

Pesto also makes a great base for pizza or flatbread, instead of the typical red sauce. Make an easy pizza by layering pesto on pizza dough, then adding fresh mozzarella and grape tomatoes. Or, use pesto as the base sauce and pile on any toppings that you'd like. Another great option is to dollop a spoonful of pesto onto a bowl of soup, like a hearty minestrone. 

Pesto can also turn roasted vegetables into a gourmet side. Its fresh, herby, nutty flavor pairs exceptionally well with roasted potatoes, zucchini, or eggplant. You can also spoon pesto over baked chicken or fish, or toss it with orzo and layer your protein of choice on top.

Should you want to build upon this recipe even further, there are plenty of additional ingredient options. For some tang, try stirring about ¼ cup of chopped sun-dried tomatoes into the sauce towards the end of the cook time. Chopped roasted red peppers would also add a similar pop of color and subtly sweet, smoky depth. Blistered cherry or grape tomatoes would add a nice juiciness to the dish. Cook them in some olive oil on the stovetop until they burst for the best flavor.

While the pasta itself ends up green-hued thanks to the pesto, you can easily stir in even more greens right at the end of the cook time. Spinach or de-stemmed red chard are great options here. When you're cooking the pasta, you can toss in about 1 cup of frozen peas during the last minute of cooking and drain them with the pasta.

If you're looking for a protein boost or want to transform the pasta into more of a main course, toss in grilled chicken or shrimp to the finished dish. For a vegetarian option, a cup of white beans or lentils will do the trick.

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